Tuna Rice Casserole

Julia Ferguson


My Mom used to make this when I was a kid. Quick, easy and satisfying. Especially on a cold winter evening when you want something hot and heart warming.

★★★★★ 4 votes
20 Min
50 Min


1 c
instant rice (such as minute rice)
1 c
2 6 oz
cans tuna, drained (i use water packed but use what you like)
1 can(s)
cream of chicken soup or cream of celery soup
1/2 c
celery, finely diced
1/4 c
onion, finely diced
1/4 tsp
dried parsley
the empty soup can filled half way with milk
pepper to taste
6-8 oz
shredded cheese ( i use colby or mild cheddar) use your favorite
non stick cooking spray

How to Make Tuna Rice Casserole


  • 1Preheat oven to 350 degrees F.
  • 2Spray casserole dish with cooking spray.
  • 3Bring water to boil, add rice, cover and remove from heat; let sit until liquid is absorbed.
  • 4Mix together soup and milk from the soup can; stir until smooth. Add tuna, celery, onion, parsley and pepper.
  • 5Pour soup mixture over rice, mix to combine all ingredients. If mixture is too dry add a little more milk, you want it creamy but not soupy. Place mixture in casserole dish and bake 45-50 min. or until hot and bubbly, stir, add cheese to top of casserole and place back in oven until cheese is melted.

Printable Recipe Card

About Tuna Rice Casserole

Course/Dish: Fish, Casseroles
Main Ingredient: Fish
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #Onion, #rice, #tuna, #celery